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Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

First make the omelets:
Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture.
When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.
Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated thoroughly.
Add the kecip manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
Serve immediately.